Fresh cheese sliders with beetroot ketchup
If you have guests for cocktails, prepare these sliders with fresh cheese and beetroot ketchup. It will be a hit!.
For 12 burgers
1. Prepare the brioche bread. Warm the cream and the squid ink to 40°C and then dilute the yeast. In the mixing bowl, add the flour, eggs, sugar and salt to the previous mixture. Using the hook for kneading, mix on low speed for 15 minutes. Add the butter parcels in and knead for another 15 minutes. Set aside for 12 hours in the fridge.
2. Separate the dough into balls of 40 g each. Leave to rest at room temperature for 1 hour 30 minutes, covered with a damp cloth. Then bake at 180°C (th. 6) for about 15 minutes.
3. For the beetroot ketchup: cook all the ingredients over low heat, stirring constantly until you obtain a ketchup texture.
4. For the filling: peel the carrots and the celeriac. Julienne them finely. Peel the cucumber and cut into small pieces, then mix it with the St Moret cheese, the capers and fresh herbs.
5. Cut the green apple into thick slices and remove the core. Wash the lettuce leaves and give them a cylindrical form. Peel the onion and cut into strips.
6. Cut open the burger bread and heat for 3 minutes in the oven at 180°C (th. 6). Stuff the bread with St Moret cheese mixutre, the lettuce, the red onion, the julienned carrots and celeriac. Then grate some lemon zest. Serve the sliders on a plate with a side of beetroot ketchup.
Photo credit: Sucré Salé
